Hi! So now, what we will do is I'm going to bring this mixture of the onion, pepper, garlic over to the stove. I'm going to put this on medium heat and take about three tablespoons of butter and let that melt a little bit.
Put that in.You’re going to mix it so that it’s coated with the butter so that it’s not sticking to anything. And that’s going to stay in there for about five to 10 minutes.
Put to pats of butter in the frying pan. So, let’s sauté the sausage e a little bit. This is sauted for about 10 minutes so it gets a little crispy. So, this is basically what you’re looking for and then we’re going to take these little guys and throw them into the mixture.
I'm going to mix this all together, four pounds of chicken and that gets a little thrown in here as well. Just mix it all in so all the flavors start to melt together. This kind of just simmers together uncovered.
You probably mix it every five minutes. We’re going to start to add creole seasoning. I usually got three teaspoons. I usually just kind of shake it in and then we’re going to add some fresh red pepper about three tablespoons. I usually put a little salt and a little pepper.
Now, mix that together so that you’re kind of get coated with that and you can kind of modify the amount of spiciness. If you wanted a little less spicy, put a little less pepper. a little less of occasion seasoning but we like a little spice.
Iit smells good right? We’re going to add the shrimp and then add the tomatoes next. And I'm going to stir it all up again. I need a little muscle for this.
And now, we’re going to add beef stock, so now this will probably cook for another 10 or 15 minutes.
Now, to kind of finish it off, we’re going to put in aq few pats of cold butter. I'm just kind of throwing those on top and it will start to melt little bit. I'll kind if stir it in. now this will become a little more like a gravy.
And then that’s going to cook down a little bit.
That’s good.
Transcription by:
Scribe4you Transcription Services